Bulgur, burghul and cracked wheat explained: the difference between fine and coarse grades, how they compare to freekeh, and exactly how to cook each.
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An authentic Lebanese tabbouleh recipe — vivid green, mostly parsley, sharp with lemon. Step-by-step method, expert tips, FAQ and a printable recipe card.
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A warm Moroccan couscous salad with roasted vegetables, chickpeas, dried fruit and almonds, spiced with ras el hanout. Step-by-step method, tips and a recipe card.
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A traditional sfouf recipe — the golden Lebanese turmeric and semolina cake, naturally vegan and topped with sesame or pine nuts. History, method, tips and a recipe card.
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A knafeh recipe (kunafa) — the famous Levantine cheese pastry with a crisp kataifi crust, soaked in fragrant syrup. Its history, step-by-step method and a recipe card.
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